Amaro Montenegro Hot Chocolate

By: The Food Hunter

"I have an ongoing relationship as an influencer & receive product or compensation for posts featuring products. As always, all opinions are 100% my own."

You won't find another drink as comforting as hot chocolate.  Add a little Amaro Montenegro, a traditional amaro distilled in Italy, and you've got the perfect adult winter beverage. Looking for something extra special...be sure to top off this creamy, rich treat with some homemade whipped cream

Amaro Montenegro Hot Chocolate

For the Hot Cocoa
1⁄4 cup unsweetened cocoa powder

1 tablespoon granulated sugar

Pinch of salt
3 cups milk
8 oz semisweet chocolate chips

1 teaspoon vanilla extract
5 oz Amaro Montenegro

In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture.

Add vanilla and amaro and stir to combine.  Pour into glasses and top with whipped cream.

For the Whipped Cream
1 cup heavy whipping cream

1 tablespoon simple syrup
1 teaspoon vanilla extract

Using an electric mixer or stand mixer fitted with a whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, & vanilla extract. Whip until medium peaks form, about 1 minute longer.

Crusted Pork Cutlets with Tangy Mayonnaise

By: The Food Hunter

I know what you are thinking: Pork cutlets....what's so special? Well these cutlets ARE truly special and the reason is they are breaded with potato flakes.

Trust me my first reaction was the same: "POTATO FLAKES!?!?!" I can honestly say they cutlets are fabulous and even better the potato flakes make them gluten-free.

Crusted Pork Cutlets with Tangy Mayonnaise

 (adapted from Food & Wine)

1/4 cup mayonnaise

2 tablespoons seeded minced tangy cherry pepper

1 tablespoon minced fresh chives

salt & pepper
3 large eggs

1 1/2 cups dried potato flakes
4 (4-ounce) boneless pork chops, lightly pounded 
to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil

Flaky sea salt and lemon wedges, for serving



Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.


Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.


Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.


Milano Torino Cocktail

By: The Food Hunter


A classic cocktail featuring the premium liqueur Campari. Made from herbs and fruit, some people think Campari is a too bitter to drink straight.  But when paired with Vermouth in the cocktail below it is fabulous.

Milano Torino
2 oz Sweet Vermouth
2 oz Campari
1 Orange Slice
Muddle the orange slice in a rocks glass, pour in the vermouth and Campari, fill the glass with ice, and stir.

Ottolenghi’s Gingerbread Cake with Brandied Apples

By: The Food Hunter

As I bake my way through the cookbook Sweet; I'm finding out rather quickly that I love most everything from Yotam Ottolenghi & Helen Go. The cake below is no exception.

This recipe yields a cake that is dark in color, dense in texture, and deep in flavor. Although fabulous on it's own the brandied apples hit this out of the park with taste!

Ottolenghi’s Gingerbread Cake with Brandied Apples

For the Cake
1 cup (300 grams) blackstrap molasses (I used Mother's)
1/2 cup (100 grams) light brown sugar, packed
1/2 cup (120 grams) granulated sugar
1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
3 large eggs, room temperature
Zest of 1 orange
3 1/4 cups (400 grams) all-purpose flour
1 tablespoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/4 cups (300 ml) just boiled water
1/2 cup (100 grams) finely chopped crystallized ginger

For the Brandied Apples:
5 baking apples, such as pink lady, honeycrisp
3 1/2 tablespoons (50 grams) unsalted butter
1/2 cup (120 grams) granulated sugar
1 teaspoon vanilla extract
Strips of lemon peel from 1 large lemon
3 1/2 tablespoons (50 ml) brandy
3 1/2 tablespoons (50 ml) lemon juice
1/8 teaspoon salt


Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.

In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.

In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.

Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly).

In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.

To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I

Pork Meatballs with Artichokes and Fennel

By: The Food Hunter

I'm not sure what it is but meatballs are fun to eat! These miniature bites of pork, stewed with artichokes and fennel are super tasty and full of flavor. Make a batch and see for yourself. 

Pork Meatballs with Artichokes and Fennel 

(adapted from epicurious)
1 pound (455 g) ground pork
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon fresh oregano, minced
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium chicken broth
1 1/2 tablespoons tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon


1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform. Form this mixture into 12 golf balls.

2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides.  Transfer them to a plate and repeat with the remaining balls.

3. Put the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.

4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

Beef Stew in Red Wine

By: The Food Hunter

This classic French recipe from Jacques Pépin, uses flat iron steak and a bottle of dry red wine to create a robust and comforting one-pot meal. I recommend using a decent bottle of wine since it will be the stew's primary flavor.

Beef Stew in Red Wine
(adapted from Food & Wine)

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 carrots, peeled
Sugar
Chopped fresh parsley, for garnish


Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the pan in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.

Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide strips.

 

In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

  

To serve, stir vegetables and pancetta into the stew and top with a little chopped parsley and serve.

Basil Hayden’s® Lemon-Rosemary Punch

By: The Food Hunter

No matter the occasion, when you have a crowd, serving punch is an easy and cheap drink option. Now you can enjoy the spicy, yet smooth flavor of Basil Hayden in a large batch citrus forward cocktail.

Basil Hayden’s® Lemon-Rosemary Punch
Recipe created by Matt Sharp (Houston, TX)
Serves: 17

1 bottle Basil Hayden’s® Bourbon
10 parts Simple Syrup
10 parts Lemon Juice
2 lemons
30 dashes Aromatic Bitters
Sprig of Rosemary (for garnish)

Combine all ingredients into a large punch bowl with 4 cups of ice.
Slice lemons into wheels and add to bowl.
Stir to chill and ladle into Collins glass with a rosemary sprig.